Chicken Giardino

Sauce: 1 Tbsp butter ¼ tsp dry thyme ½ tsp fresh rosemary, finely chopped 1 tsp garlic pepper 1 Tbsp cornstarch ¼ cup chicken broth ¼ cup water ¼ cup white wine 1 Tbsp milk 1 tsp lemon juice Salt and pepper to taste Chicken: 2 lbs boneless, skinless chicken breasts, sliced width-wise into ½” strips ¼ cup extra-virgin olive oil 2 small rosemary sprigs 1 clove garlic, finely minced Juice of ½ lemon Vegetables: ¼ cup extra-virgin olive oil ½ bunch fresh asparagus (remove bottom inch of stem; cut remainder into 1” pieces) 1 zucchini, julienne cut 1 yellow summer squash, julienne cut 2 roma tomatoes, cut into ½” pieces ½ red bell pepper, julienne cut 1 cup broccoli florets, blanched ½ cup frozen peas 1 cup spinach, cut into ½” pieces ½ cup carrots, julienne cut 1 lb farfalle pasta (bow ties), cooked according to package directions

Sauce Preparation: 1.MELT butter in a sauce pan over medium heat. Stir in thyme, garlic pepper and rosemary. Whisk to thoroughly blend and cook for 1 minute.
2.COMBINE chicken broth, water, wine, milk, and lemon juice in a mixing bowl. Add cornstarch and whisk until cornstarch has dissolved and there are no lumps.
3.ADD liquid mixture to sauce pan. Whisk all ingredients together and bring to a boil. Season with salt and pepper to taste, then remove from heat.
Chicken & Vegetables Preparation: 1.COMBINE all chicken ingredients in a mixing bowl and blend well.
2.MARINATE for 30 minutes.
3.HEAT a saute pan over medium high heat. Add ¼ cup extra virgin olive oil.
4.SAUTE chicken strips until internal temperature reaches 165°F.
5.ADD all vegetables and sauté until cooked through.
6.ADD cooked, drained pasta and sauce to sauté pan. Stir until pasta is thoroughly coated with sauce.
7.TRANSFER to a serving platter and garnish with chopped parsley.


Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user TAERAE333.